These New Mexican chiles range from mild to spicy, but no matter their heat level, they trigger full-on obsession in their fans. It's time for you to be one of them

Hatch chile roasts are to New Mexico what shrimp boils are to the Northeast and catfish frys are to the South. Imagine: Throngs of hatch-obsessed folk sharing stories while they wait for their chiles to gently char in giant cages over an open fire.

If you live in New Mexico, Texas, or Southern California, then you're probably already aware of the Hatch chile phenomenon. Everyone else might require an additional explanation of the fanatic love for a vegetable that looks like nothing more than an extra-long green bell pepper. But take one healthy sniff, and you can immediately understand the difference. Hatch chiles are peppery and citrusy with a smoky aftertaste, but perhaps what makes them the most exciting is the chase. They have a super short season, August to September, and the rest of the year you have to resort to canned or frozen varieties.

Your secret chile weapon.

Why they're delicious

What makes these chiles so good that total strangers would gather in their honor? Most people would say it's their flavor, which is a product of the unique terroir and rich soil of the Hatch Valley in New Mexico, which has an elevation of about 4,000 feet. For most, though, Hatch chiles are a way of life. The intoxicatingly sweet and smoky aroma of the roasted chiles is synonymous with comfort rather than mere trendiness.

Where to find them

So how can the rest of the country get a piece of the Hatch magic? The chiles, which are available in milder and hotter varieties, can be purchased online frozen, dried, or fresh when in season. You might even be able to find canned hatch chiles in your grocery store. We love Young Guns Produce for their bags of frozen chiles which are already roasted, diced, and ready to add to a variety of dishes.

How to cook them

When cooking with Hatch chiles at home, make sure you roast them to enhance the flavor and intensify the heat level. Broil them in a single layer on a rimmed baking sheet until charred, 5 to 7 minutes per side.

Then you can slip off the skins, remove the seeds, and chop up the peppers for salsas, layer them on cheeseburgers, stuff them like chiles rellenos, or do what our food editor Rhoda Boone does and make the ultimate tailgating dip: hatch chile queso.